We all have a few guilty pleasures don’t we? A few skeletons rattling around in the closet. Now it’s confession time . . . I really fancy a job on Ear(...)
Preheat the oven to 180°C.
Peel and slice the onions crosswise into 1/2 inch thick slices. Scatter on a lined roasting dish and drizzle with the oliv(...)
Preheat the oven to 160°C.
Brown the neck chops in the rapeseed oil in a large frying pan.
Add these with all the vegetables and herbs to a ca(...)
Mix all ingredients together well in a small bowl and cover. Leave overnight in the fridge for the flavours to develop.
I’m a bit of a chicken, scared of everything, kinda jumpy. Some might say I’m not the sharpest tool in the shed and I don’t claim to be either. But in(...)
Infuse the saffron in a couple of tablespoons of boiling water. Let this rest for about 10 minutes. Add the tahini, garlic and maple syrup and blend t(...)
Preheat an oven to 180 Celsius. Line a large roasting dish with parchment.
Open the pumpkin and remove all the seeds. There is no need to peel if you(...)
Preheat an oven to 200 Celsius.
Remove the chicken from the fridge and let it come up to room temperature. Stuff with the preserved lemons and thyme (...)
This is the weekend we find ourselves, still sitting in our new Christmas PJs, fishing for that last Celebration in the vast ocean of wrappers and thi(...)
Put your eggs in a saucepan small enough to ensure they’re not rolling around. Fill it with enough water to cover the eggs by around 1cm.
Bring the (...)
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